What you'll need

Serves 4

• 480g lamb loin or backstrap, thinly sliced
• 2 tablespoons light soy sauce
• 2 tablespoons Chinese rice wine
• 1/2 teaspoon ground white pepper
• 1 tablespoon olive oil
• 2 tablespoons brown vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 4 garlic cloves
• 2 small red chillies
• 1 bunch spring onions
• 1 bunch broccolini

The easy bit

1. Combine the light soy, rice wine, pepper and oil in a bowl and stir through the sliced lamb.  Aloow to marinate for at least half an hour.
2. Combine the soy sauce, vinegar and sesame oil in a small bowl.
3. Heat a wok or frying pan over high heat.  Add the lamb in batches and stir fry quickly until just done.  Return the lamb to the wok then add the garlic, chillies, spring onion, broccolini and reserved sauce.  Heat through.
4. Serve with extra chilli and spring onion.

Tip: Lamb can be substituted for any lean meat, such as Beef or Chicken. Try adding or swapping other allowable vegetables for a twist.